Soft Creamy Chocolate Mousse Cake
Chocolate mousse cake recipe
* Chocolate sponge (40 x 25.5 cm or 15 x 10 in pan); finished cake: 16 cm / 6in square pan
- 1 cup = 236ml
3 egg white
60g sugar (1/4 cup + 1/2 tbsp)
25g cocoa powder (1/4cup)
45g hot water (3tbsp)
50g cake flour (1/2 cup - 1 tbsp)
3 egg yolks
20g sugar (1.5 tbsp)
20g vegetable oil (1.5tbsp)
* Chocolate mousse
70g dark chocolate - chopped (2.5oz)
2 egg yolks
30g sugar (2.5 tbsp)
100g warm milk (1/2 cup)
1 tsp instant coffee
1.5g gelatine sheet x 3
250g heavy cream - soft peaks (1 cup)
15g sugar (1 tbsp)
* The chocolate glaze
70g cocoa powder (3/4 cup)
120g hot water (1/2 cup)
120g heavy cream (1/2 cup)
160g sugar (3/4 cup)
1.5g gelatine sheet x 3
white chocolate and strawberries for garnishing
Kitchenware (Amazon affiliate links)
Digital food scale:
Square cake ring (6in / 16cm):
Reusable parchment baking sheets:
Rectangle cake pan:
____________________________
- If you like the video, please leave a like and share this video.
- Subcribe my channel for more videos. And click the bell so you don't miss my new videos.
Thanks for watching !
Mousse Chocolate Cake
▽ Watch more from Fancy Cakes:
▽ Subscribe here:
▽ Watch More Playlist:
➞ Fancy Cakes Official:
➞ So Yummy Chocolate Cake:
➞ Easy Dessert You To Try:
➞ Top Yummy Colorful Cake:
➞ Delicious Fruit Cake Decorating:
➞ Cookies Decorating:
▽ About Fancy Cakes: We bring you easy how-to videos showing you some of the worlds tastiest cakes, ranging from DIY chocolate, cupcakes, drip cakes, icing cookies and much more!
▽ Thank for watching! Don’t forget to turn on notifications, like, & subscribe!
▽ All content is exclusively owned and created by YumUp CO.,LTD. For any inquiries, please reach out to contact@tastyplus.net
#Shorts, #shortsvideo, #FancyCakes, #chocolatecake, #cakes, #chocolate
2-ingredient Kinder chocolate mousse recipe!
Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe – without Gelatine & Eggless
Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
#chocolate_mousse_cake
#mousse_cake_recipe
#chocolatecake
#chocolatemoussecake
#spicebites
This is the Most Incredible & uniquely smooth texture Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it.
Spice Bites Blog – 191
Chocolate Mousse Cake ingredients :
for cake:
flour (maida) 3/4 cup
cocoa powder 2 tbsp
baking powder 1/2 tsp
baking soda 1/4 tsp
sugar 1/4 cup
vanilla extract 1/2 tsp
cooking oil 1/4 cup
water 1/2 cup
For cream part :
whipping cream 1 cup
powdered sugar 1/4 cup
cocoa powder 2 tbsp
for Chocolate Ganache :
whipping cream 1/2 cup
dark chocolate 1/2 cup
for decoration :
grated dark chocolate
** Cake Ring 4.5 inch**
for oven : preheated oven 180c & bake for 8 to 10 minutes
——— Spice Bites Other Cake Videos: ———
(you can chose any cake ideas from our Baking Recipes)
Some amazing recipes from spice bites ---
Oreo Chocolate Pastry in 3 Ingredients :
Oreo Dessert Box :
Almond Cake Recipe :
Oreo Cheesecake Bars :
Chocolate Pastry Cake :
Oreo Biscuit Cake Only 3 Ingredients :
Oreo Cake Only 3 Ingredients :
Birthday Cake Only 3 Ingredients :
Chocolate Cake in 5 minutes microwave :
No Bake Oreo Cheesecake Bars :
Chocolate Pastry Only 3 Ingredients :
Chocolate pudding recipe :
Biscuit Cake Only 3 Ingredients :
Coffee Cake Recipe:
If you like our recipes don't forget to SUBSCRIBE - click The BELL for notifications - Please share them with your friends & family. We have many new videos coming up, so stay tuned!
Iғ yoυ lιĸe тнe vιdeo cнecĸ oυт тнe reѕт oғ our cнαɴɴel :
Pleαѕe like the video, leαve your coммeɴтs αɴd ѕнαre мore ;
тнαт wιll ɢιve υs proper мoтιvαтιoɴ тo creαт мore vιdeoѕ
––––––––––––––––––––––––––––––
Subscribe to spice bites:
Follow us on Instagram :
Follow us on Facebook:
Follow us on Pinterest:
––––––––––––––––––––––––––––––
––––––––––––––––––––––––––––––
Summer Madness by Roa
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
Popular on YouTube
@youtubecreators
YouTube Movies
@YouTubeNation
Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.
Subscribe for more video recipes:
Ingredients
Cake
½ cup (125 ml) boiling water
2 oz (55 g) unsweetened chocolate, chopped
¼ (60 g) cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ (100 g) cup sugar
1 tsp (5 ml) vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tsp (3 g) baking powder
¾ tsp (4 g) baking soda
¼ tsp (1.5 g) salt
½ cup (125 ml) hot, strongly brewed coffee
Mousse
3 cup (750 ml) whipping cream, divided
12 oz (340 g) semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup (100 g) sugar
⅓ cup (80 ml) water
Chocolate Glaze
½ (125 ml) cup water
1 cup (200 g) sugar
½ cup (125 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder, sifted
1 ½ Tbsp (10 g) unflavoured gelatin powder
Directions
1. For the cake, preheat the oven to 325 F (162 C). Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F (120 C) on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (40 C) (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup (60 ml) of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.
#OhYum
How to Make the Best Classic Chocolate Mousse - Chocolate Mousse Recipe
If you've made macarons or meringue, but you still have yolks left and don't know where to use them, here's a classic chocolate mousse recipe that's delicious, airy and coffee-flavored. ????
Ingredients: 4 servings (4oz)
6 oz (170 grams) dark or milk chocolate
6 Tbsp (86 grams) unsalted butter
1 tsp instant coffee or 2 tsp vanilla extract (optional)
3 large egg yolks
1/4 cup (45-50 grams) granulated sugar
1 cup (240 ml) heavy cream
Serving: With whipped cream, chocolate chips or berries.
#chocolatemousse #classicchocolatemousse #mousse #bestchocolatemousse
KITCHEN TOOLS I USE:
Stackable 9-Piece Bowl Set, Clear -
Luminarc Stackable Bowl 10-Piece Set, Glass -
8 Piece Stainless Steel Measuring Cups and Spoons Set -
Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant -
Stainless Steel Whisk 8+10+12, Ouddy 5 Pack Wire Whisk Set Wisk Kitchen Tool for Cooking, Blending, Whisking, Beating, Stirring with Silicone Spatula & Silicone Brush
4 Oz Ramekins, Creme Brulee Dishes, Set of 6, White -
CAMERA THAT I USE TO FILM VIDEOS:
Sony Alpha a6400 Mirrorless Digital Camera with 18-135mm f/3.5-5.6 OSS Lens, Bundle with Camera Bag + Filter Kit + 32GB SD Card + SD Card Case + Corel Mac Software Kit + Cleaning Kit + Card Reader
----------------------------------------------------------------
● Subscribe to my channel here:
● Subscribe to my second channel here:
----------------------------------------------------------------
Instructions:
1. In a small heatproof bowl, combine 6 ounces of dark or milk chocolate, 6 tablespoons of unsalted butter, and 1 teaspoon of instant coffee. Place the bowl in a saucepan of barely boiling water. Stir until the chocolate and butter are melted. Remove from heat, but leave the pot of boiling water on the burner.
2. In a medium heatproof bowl, whisk 3 egg yolks and 1/4 cup granulated sugar until smooth. Place the bowl in a saucepan of barely boiling water and whisk for about 5 minutes, or until the mixture is pale and slightly stiff. Remove from heat.
3. Add the chocolate mixture to the egg yolk mixture, stir until combined. (The mixture with thicken.) Set aside until it cools down to room temperature.
4. Pour 1 cup cold heavy cream into a large chilled mixing bowl and beat on high speed for 1.5-2 minutes or until medium peaks.
5. Stir the whipped cream into the cooled chocolate mixture. Using a silicone spatula, carefully add the remaining whipped cream until smooth.
6. Divide mousse between 4 (6oz) ramekins, cover and refrigerate until set, about 1 hour.
7. Garnish with whipped cream, chocolate chips or berries, if desired. Enjoy! ????
♡Thanks for watching♡
►Raspberry Macaron Recipe - French Macarons -
►Coffee Macaron Recipe - With Regular/All-Purpose Flour -
►Chocolate Macarons Recipe - Without Almond Flour -
►Meringue Cookies -
----------------------------------------------------------------
Unauthorized use of my videos or 2nd edit and re-upload is prohibited.